Octopus & Merguez with Pine, Mint and Basil by White Horse, Edinburgh
White Horse Oyster & Seafood Bar has recently launched a new sharing plates menu which features more fresh seafood and shellfish focused dishes. Sharing is at the heart of the menu with the concept of choosing a selection of dishes which are enjoyed by the table. These sharing plates are a great way to experience the different flavours and textures of each dish before moving on to a White Horse seafood platter.
Although seafood is the focus, White Horse looks to use the best ingredients to compliment these flavours, highlighted in our new octopus & merguez with pine, mint and basil. Braised and charred octopus is accompanied by the spicy merguez sausage with the flavours of the pine, mint & basil bringing it all together.
For more information visit: www.whitehorseoysterbar.co.uk
Ingredients: Serves 1
60-80 grams octopus leg
2/3 merguez sausage
¼ onion, finely chopped
1 clove garlic, finely chopped
25ml white wine
1 fresh thyme sprig
10g basil, finely chopped
10g flat leaf parsley, finely chopped
5g mint, finely chopped
¼ red chilli (or to your preference), seeded and finely sliced
10g pine nuts, toasted
A touch of lemon zest and juice
Olive oil
Salt and pepper
Method:
1. To braise the octopus, heat a large pan to medium heat and add the chopped onion and garlic.
2. Add the octopus, white wine and thyme. Cover with a lid and gently cook for 1 hour until tender.
3. When the octopus is nearly ready start to prepare the pesto. Place the pine nuts on a metal tray and place under grill, mixing every 2 minutes until golden, be careful not to burn.
4. Combine the basil, parsley, mint, chilli, toasted pine nuts, lemon juice and zest and olive oil in a food processor. Pulse until the smooth. Season to taste.
5. To assemble the dish, chargrill the octopus and sausage for two minutes on either side. Remove from the grill and brush with clarified butter.
6. Arrange the octopus and sausage on top of a few spoonsful of the pine, mint & basil pesto
7. Finally dress with cooking juices and serve.
In association with Taste Communications, Scotland’s food and drink communications company www.tastecommunications.co.uk
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